Fancy a bread roll? Well I very often do, especially when they are gooey and filled with pesto! But I think there’s something even more lovely about baking them in a skillet so they meld together and you have to tear them apart released their delicious filling just a little bit.
The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the result was a bit dense. So finally I’ve settled on 50% spelt, 50% organic white flour and I think it’s a great combination. But feel free to use your preferred flour (although I don’t think the result wouldn’t be as good with a gluten free flour on this occasion I’m afraid).
You can however use either my delicious red pepper dip to fill the rolls or my favourite spinach and basil pesto. Both are absolutely delicious!
The middle takes a little longer to bake than the outside so make sure you test the middle to see if it’s cooked.
These yummy pesto bread rolls can be eaten on their own or super food with soup or salad.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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